Who is the Gin Queen?

3 Matcha Gin Cocktails for you to try

My English heritage leads to a natural love of tea (black no sugar, thanks), not just the regular variety, but also green tea which I consume by the bucket load!

Matcha is whole green tea leaves that have been finely ground into a powder. Grown in the shade, it contains caffeine and theanine which are said to produce calm energy in those that drink matcha. In an attempt to balance my gin intake with some antioxidant ingredients, (and get some of that calm energy), I played around with it in some cocktails.

3 Matcha Gin Cocktails for you to try

I picked three matcha gin cocktails to taste test. When making you’ll need to blend the powder in liquid well otherwise you’ll have lumps in your drink! Feel free to tweak the quantity of matcha added.

Matcha Gin Sour

Matcha gin sour

Ingredients

1/2 teaspoon matcha green tea powder.

30ml freshly squeezed lemon juice

60ml gin

20ml simple syrup

Dash of bitters

Method

Add all the ingredients to an ice-filled cocktail shaker and shake vigorously until cold. Strain into a chilled glass.

This was one my second favourite of the three, I can see this being a regular at GQHQ!

Matcha Gimlet

Matcha Gimlet

Ingredients

1 tablespoon matcha

90ml water

Juice of 1 small lime (30ml)

15ml simple syrup

75ml gin

Method

In a glass mix the matcha powder with water until smooth. Add your freshly squeezed lime juice and simple syrup. Pour this mixture to a cocktail shaker and add the gin and some ice. Shake until chilled. Strain into a chilled martini glass.

I found this one a challenge, I think due to the amount of matcha which dominated. Next time I would reduce the amount of matcha or possibly look for a sweeter variety.

The First Lady

Ingredients

45ml London Dry Gin

15ml triple sec

15ml simple syrup

15ml lemon juice

1 teaspoon matcha

1 egg white

basil leaves

Method

Dry shake (no ice) the gin, triple sec, simple syrup, lemon juice, matcha and 1 basil leaf with the egg white. Add ice to the shaker and then shake until chilled. Strain into a collins glass with ice and garnish with basil leaves.

My favourite of the three! Superbly sippable with a lovely balance of flavours and sumptuous mouth-feel.